Lemon Pepper Chicken With Pearl Couscous Salad
Lemon Pepper Chicken With Pearl Couscous Salad
Share Recipe Favourite Download PDFIngredients
- 8 chicken tenderloins about 500 g in total
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon pepper seasoning
- 1.5 cups pearl couscous
- 1 tsp chicken stock powder
- 2 cups baby spinach roughly chopped
- 400 g canned chickpeas drained & rinsed
- 1 lebanese cucumber sliced into rounds
- 1 cup cherry tomatoes halved or quartered
- 4 radishes finely chopped (optional)
- 0.5 red onion finely chopped
- 1 cup currants soaked in hot water for 3 minutes, drained
- 1 cup mint leaves chopped
- 0.5 cup almonds roughly chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 0.5 lemon juice squeezed, plus extra to serve
- 1 tsp dijon mustard
- 1 tsp pure maple syrup
- sea salt & cracked black pepper
Instructions
- Place the chicken in a bowl with the olive oil and lemon pepper seasoning. Mix it all together and marinate for at least 10 minutes.8 chicken tenderloins, 2 tbsp extra virgin olive oil, 1 tbsp lemon pepper seasoning
- Bring a small saucepan of water to the boil. Add the pearl couscous and stock powder. Turn the heat down to a simmer and cook for about 8 minutes. Drain and run under cold water to stop the cooking process.1.5 cups pearl couscous, 1 tsp chicken stock powder
- For the dressing: Mix all the ingredients in a small jug or glass jar. Season well.1 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 0.5 lemon, 1 tsp dijon mustard, 1 tsp pure maple syrup, sea salt & cracked black pepper
- Place the chicken in an air-fryer and cook on 180°C for 15 minutes. Or, to pan fry, place a medium frying pan over medium heat. Cook the tenderloins for about 4 minutes each side (depending on the size). Remove and set aside.8 chicken tenderloins
- For the salad: Place the pearl couscous, spinach, chickpeas, cucumber, cherry tomatoes, radish, onion, currants, mint and almonds in a large bowl. Drizzle over the dressing and toss well.1.5 cups pearl couscous, 2 cups baby spinach, 400 g canned chickpeas, 1 lebanese cucumber, 1 cup cherry tomatoes, 4 radishes, 0.5 red onion, 1 cup currants, 1 cup mint leaves, 0.5 cup almonds
- Serve the salad into bowls and top with the warm chicken tenderloins. Feel free to squeeze over some fresh lemon juice.8 chicken tenderloins, 0.5 lemon
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